Some years ago Fratelli ai Fornelli set out on a long journey, throughout the far, unknown and frosty Russia! …not so frosty, if visited in July though 🙂 .

Russian cuisine is incredible, you can enjoy dishes made only with poor ingredients offered by the earth or by the sea. You surely have heard of vegatables soups like Borshch or Shchi, of Ukha (fish soup), or Blinis for breakfast ( …without forgetting the Vodka!).

Today we are proposing to you a delicious dessert flavoured with honey, the медовик (Medovik), that we personaly tasted in a small bakery of a small town south of St. Petersburg.

The owner of the bakery, lovely Mrs. Anya, explained us how to make this layered cake ourselves, filled with an extra-light cream with greek yogurt, honey and dulce de leche… yet, she did not reveal her secret ingredient! 🙂 It’s up to you to choose your own one, ’cause we have chosen ours! 😉 Enjoy the journey!

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If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.

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Stampa

Russian Honey Cake - торт медовик

Cuisine Vegetarian

Prep Time 40 minutes

Cook Time 15 minutes

Total Time 55 minutes

Servings 12 people

Difficulty

Ingredients

For the shortcrust pastry

• 500 g of white flour
• 2 eggs
• 200 g of brown sugar
• 80 g of butter
• 115 g of wildflower honey
• a bag of baking powder
• a pinch of salt

For the filling

• 600 g of greek yogurt
• 250 g of mascarpone cheese
• 400 g of dulce de leche
• 140 g of honey
• 4 gelatin sheets
• 50 ml of milk

Instructions

For the shortcrust pastry

1. Gently melt the butter with the sugar in a pan. Then add the eggs and the honey, but do not heat the mixture too much in order not to damage the eggs.
2. Now add the flour sifted with the baking powder and the salt.
3. Knead energetically till the dough is smooth and compact, then roll it out with a thickness of about 0,5 cms.
4. Now, using a 18 cms pastry cutter or simply a knife, cut 8 discs and bake them at 180° for 10 minutes.

For the filling

1. Soften the gelatin sheets in cold water, then melt it in the milk warmed up.
2. Combine all the ingredients left (strained yogurt, mascarpone cheese, dulce de leche sauce and honey), using a metal whisk to dissolve the possible lumps.
3. At last, add the milk mixture and let it rest in the fridge for about two hours or in the freezer for one hour.
4. Now you can start building the layers up, by starting with a shortcrust pastry disc.
5. Using a spatula, delicately spread two tablespoons of filling on each layer.
6. Use the leftover cream to cover the sides and the top of your medovik.
7. From this moment on, you can do what you feel like with the decorations :). We have used the pastry cuttings: we have baked them in the oven as biscuits, minced and sprinkled on all the sides of the cake. And we have left the top as smooth as a mirror and added some chocolate chips here and there.
8. Once you have finished, let the cake rest for a day and a half in the fridge, so the layers will nicely soften and the flavours perfectly combine together.
9. And now, we just have to wish you приятного аппетита! 🙂